Skillet Chicken and Stuffing

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• 4 each boneless skinless chicken breasts (chicken thighs)
  Ingredient note

  Source: 4 boneless skinless chicken breasts (chicken thighs)
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• ½ teaspoon paprika
  Ingredient note

  Source: ½ teaspoon paprika
• As Needed + As Needed salt
  Ingredient note

  Source seasoning: salt and pepper (to taste); Source seasoning: salt and pepper (to taste)
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper (to taste); Source seasoning: salt and pepper (to taste)
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 3 tablespoons + 4 tablespoons butter
  Ingredient note

  Source: 3 tablespoons butter; Source: 4 tablespoons butter
• 1 stalk celery (chopped)
  Ingredient note

  Source: 1 stalk celery (chopped)
• ½ each onion (diced)
  Ingredient note

  Source: ½ onion (diced)
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 2 cups + 2 cups chicken broth
  Ingredient note

  Source: 2 cups chicken broth; Source: 2 cups chicken broth
• 3 cups stuffing mix
  Ingredient note

  Source: 3 cups stuffing mix
• ¼ cup flour
  Ingredient note

  Source: ¼ cup flour
• 1 teaspoon or cube chicken bouillon
  Ingredient note

  Source: 1 teaspoon or cube chicken bouillon
• 1 teaspoon onion powder
  Ingredient note

  Source: 1 teaspoon onion powder

1. Preheat oven to 400 degrees.
2. Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste.
3. Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
4. Add butter to the skillet. Add celery and onions and saute 1 minute, then add garlic and saute another minute until fragrant.
5. Stir in stuffing mix, then stir in chicken broth.
6. Return chicken to the pan, cover, and transfer to preheated oven. Bake for 15-20 minutes until chicken is cooked through.
7. Fluff stuffing with a fork. Garnish with fresh thyme or parsley.
8. While the chicken and stuffing are baking, prepare the gravy. Melt butter in a large sauce pan over medium heat. Stir in flour.
9. Gradually whisk in broth until completely incorporated. Stir in bouillon cube, onion powder, salt, and pepper.
10. Taste, and add more salt and pepper if needed. Serve over chicken and stuffing.